Search results

Thanks for the feedback dude. I’ve read a lot of your posts and find the info you provide is very much along the lines of what I hear from the cb&b podcasts as well. It sounds like your setup is with conicals, which I have yet to move into. I’ve been completely lost as to where in the hell all...

So you are crashing down to 32 and the warming back up to dry hop? I’ve never considered that.

A couple of questions that I have had for a long time, but finally took the time to write down. Would love some help with these. A majority of pro brewers do not cool their wort after the boil and before adding hops flameout hops. I know this is an area of interest for some breweries, but not...

Totally thought the same thing. I store mine in vacuum sealed bags and have had the same issue with brand new tags straight from Yakima valley hops

Thanks for this recipe! I'm starting out basically from scratch with everything I have been assuming and doing. Couple of possibly dumb questions: 1) When you add flameout hops, you add them when killing the flame, and start chilling down to 170 right away? 2) When you hit 170F, you add...

Will do! I've used a boat ton of different yeasts, and sadly they are all much the same to my beers...as are the hops. I'm positive I don't have an infection at this point as I've made some other non hoppy beers that have turned out fantastic. I'm pretty positive it is oxidation, I'm just a...

I only got an oxygenation tank and wand a few months ago so i have tried with and without. Have 3 diff kegs that i experimented with and rebuilt their posts/poppets etc. As you mentioned about checking hoses, my last two batches have been in a combo fermenting and serving keg to avoid additional...

Good to know someone has been able to fix this issue! I absolutely understand and have read from pro brewers how yeast settling takes all hop aroma with it. In interviews with some of the best breweries in Scott Janish’s book, most dry hop after fermentation is done. I’m confused on how to do...

Thanks for all the great advice here dude! I’m just going to ask some questions that may be dumb, but I’ll do it anyways for sake of completeness. - when adding dry hops, this is done at fermentation temps, around 68F? - when adding dry hops, this is done pre terminal fg? - in the system you...

That’s awesome I will absolutely do this one. Since I’m not totally lost on how I’m oxidizing my beers, can you recommend how you would dry hop? Post terminal gravity or a few points before?

Not in a long time. But a did an neipa with galaxy and nelson that tastes identical to a citra mosaic one I did, which mind as well have been fuggles and sorachi :) what I really really would love if someone could volunteer a simple recipe, not even neipa, and their process that i follow to the...

Not in the slightest. Can absolutely pick out various commercial examples and identify hops. All mine, regardless of hops, malt, yeast have the exact same flavor. This generic hoppy thing. I’m sure oxidation is probably the culprit, but now I am literally fermenting and serving from the same...

Totally makes sense, which is what I thought too. So i posted this on reddit and got a lot of replies also suggesting oxidation, which I also suspect, but at this point I have no idea where...which is why i was considering spunding. I would SUPER DUPER appreciate any advice here. I'd love to do...

I’ve been reading this thread on and off for a long time now. Flat out, every neipa I have ever made has been totally muted I’m hop aroma and that saturated taste. I’ve tweaked about a thousand different aspects of my process, but no dice. Recently I’ve been pointed to a few posts discussing...

I did not use any nutrient in the starter. Guess I should start doing this with all of my starters.

Wondering if anyone knows what’s up... I pitched a packet of Omega Hornindal into a 2 liter starter with standard gravity...200 grams of DME. Spun it for 18 hours or so at room temp. Took a whiff of it before banking some and pitching rest my beer...holy crap...rotten eggs and sulfur like I’ve...

I decided to do a Russian imperial Stout tomorrow and this thread got me interested in using a omega Hornindal pack I was planning on using for an neipa. The pack is from August and am wondering if anyone has suggestions on pitch rate here? Should I make a starter first and pitch some of that or...

Would anyone mind sharing their fermentation/pitching profile for a vermont ale / barbarian yeast strain?

Thanks for all the good info on starsan front. I'm totally down to try anything, but I've been using a high concentration starsan solution and giving everything ample time to soak and to air dry. I'm not even positive where what is ruing my beer is even living. Tried 3 diff fermenters, 2 of...

Interesting, I ferment in temp controlled fridges in the same garage where i brew. The fridges are well cleaned though.